Vegan Pumpkin Pie II
Adapted from Saladmaster’s “Complete guide to Vegetarian Cuisine” by M. Isis Israel
Ingredients for the nutty pie pastry shell
- 3/4 cup whole wheat pastry flour
- 3/4 cup old fashioned oatmeal (rolled oats)
- 1/2 cup chopped nuts: almond, pecan, walnuts, or sunflower seeds
- 1/4 cup coconut butter
- 3 tbsp dates paste
- 1/4 or less tsp salt
- 1/4 tsp cinnamon powder
- 1 to 2 tbsp water ( optional)
Ingredients for the tofu pumpkin pie
- 1½ cups pureed pumpkin
- ½ cup Dates paste
- 1½ cups soft tofu, processed in blender until smooth
- 1 tsp ground cinnamon
- ½ tsp ground ginger or nutmeg
- ¼ tsb ground cloves or allspice
- ½ tsp salt
- a 9″ unbaked Nutty Pie Pastry Shell
Method
For the nutty pie pastry shell
Blend coconut butter and sweetener in a blender. Pour this mixture to a central well in the blended dry ingredients. Stir minimally with fork and add the water if necessary. Do not over mix! Grease a 9’’ pie plate with oil and press the dough evenly over it. Freeze or use in the following pie recipe.
For the tofu pumpkin pie
Preheat oven to 375 F (180°C). Blend the pumpkin, date syrup, salt, spices, tofu and pour into a Nutty Pie Pastry Shell. Bake for 30 mins. Cool for 1 to 2 hours.